The Best Mashed Potato Recipe
These are the BEST mashed potatoes—rich, buttery, fluffy, and silky all at once. The secret? Warming the butter and cream before adding them to the potatoes.
Hi Friends! Is it even really Thanksgiving without a huge bowl of creamy buttery whipped mashed potatoes? I know it isn’t at this Nest! Whenever I ask the troops what’s the one thing they want for Thanksgiving dinner…mashed potatoes are at the very top of the list!
Get ready to meet the mashed potatoes that will absolutely steal the spotlight at your table. (Move over “big bird”) These aren’t just good… they’re the kind of velvety, cloud-soft mashed potatoes that make everyone pause mid-bite and ask, “What did you do differently?”
Today I’m sharing my secret for the BEST mashed potatoes! You will never want to make them any other way!
What’s the secret? Warming the butter and cream before adding them to the potatoes. This simple step keeps the starches relaxed, preventing gumminess and giving you that luxurious texture you crave. Just like grandma made!
Let’s grab our aprons and get busy whipping up some yummy taters!
Ingredients
- 4 large russet potatoes, peeled and diced. (About 2 pounds)
- ½ cup heavy whipping cream, or whole milk.
- ¼ cup butter
- ½ teaspoon salt
- ¼ teaspoon onion powder and garlic powder (optional, but highly recommended)
- ¼ teaspoon fresh ground black pepper
- Paprika for garnish (optional)
How to Make Mashed Potatoes
Wash, peel and dice your potatoes. I find dicing the potatoes allows them to cook faster.
TIP: I use extra large russet potatoes. However, for a creamier mashed potato, you can use Yukon Gold.
Place the potatoes in a large pot and cover with cold salted water, about one inch over the top of the potatoes. Turn the heat to “high” and bring to a boil.
TIP: If you want to peel the potatoes ahead of time, be sure to place them in a large bowl with water to prevent them from turning brown.
Once the water is boiling, reduce the heat to medium-low, cover and simmer until tender and easily pierced with a fork. Cook time should be about 20–25 minutes.
Drain the potatoes and return to the pot. Turn the heat back to high and allow the potatoes to dry for about 30 seconds. This step is optional, but helpful to reduce the water content retained in the potatoes.
Mashing Potatoes
Mash the potatoes with a potato masher. Now you can use your hand electric mixer. It works wonderfully.
In a microwave-safe measuring cup, warm the heavy cream, or whole milk, for about 1–2 minutes until warm to the touch. Be sure to watch so that the cream does not boil over!
Pour the warmed cream into the mashed potatoes. Using an electric mixer mix on low for 1-2 minutes.
Melt the butter in the same microwave-safe measuring cup for about 30 seconds, or until the butter is completely melted. Slowly add the melted butter to the mashed potatoes. Add the garlic powder, onion powder, salt and pepper.
Mix until extra smooth and creamy! About 2–4 minutes. (Are you seeing a trend here? Lol) I like to use my electric mixer to get them extra creamy. I have to save my muscles for that bird in the oven!
Recipe Wrap-up!
Place the mashed potatoes in a large serving bowl.
Grandma always added a pat of butter on top of her mountain of mashed potatoes and then gave them a sprinkle of Paprika for a dash of color. What was good enough for Grandma…is good enough for me.
Once you try this ultra-creamy, secret-weapon mashed potato recipe, you’ll never go back to the old way again.
Just one easy trick and a few simple ingredients, you can serve mashed potatoes that taste like they were whipped up by a five-star chef—right in your own cozy kitchen.
Other Favorite Potato Recipes
- Easy Skillet Pan-Fried Ranch Potatoes
- Best Ever Twice Baked Loaded Potatoes
- Creamy Cheesy Au Gratin Red Potatoes
- Best Cheesy Funeral Potatoes
- Cheesy Party Potatoes
- Sally’s Spinach Mashed Potatoes from Allrecipes.com
These mashed potatoes are the perfect companion to holiday roasts, weeknight meatloaf, or anything that deserves a little extra love on the plate.
Thanks for stopping by friends. I hope you’ll give this recipe a try. It really is the BEST mashed potato recipe.
Happy Nesting!
Printable Recipe
The Best Mashed Potato Recipe
Ingredients
- 4 large potatoes Peeled and diced
- ½ cup Heavy cream Or whole milk
- ¼ cup butter melted
- ½ teaspoon salt
- ¼ teaspoon Garlic powder optional
- ¼ teaspoon Onion powder optional
- ¼ teaspoon Black pepper
- ¼ teaspoon paprika optional
Instructions
- Wash, peel, and dice 4 large potatoes. Place in a large pot and cover with cold water by about 1 inch. Over high heat, bring the potatoes to a boil. Reduce heat to medium-low, cover and simmer until tender and easily pierced with a fork, 20–25 minutes.
- Drain the potatoes. Return to the pot. Turn heat to high and allow the potatoes to dry for about 30 seconds. This step is optional but does help remove some of the excess water from the potatoes.
- Mash the potatoes with a potato masher. In a microwave-safe measuring cup, heat the heavy cream, or milk, for 1–2 minutes until warm to the touch. Add to the potatoes and mix with an electric mixer for 1–2 minutes. In the same measuring cup, melt the butter for 30 seconds or until melted. Add to the potatoes with the garlic powder, onion powder, salt and pepper. Beat again with the electric mixer until smooth and fluffy. About 2–3 minutes.
- Place in a large serving bowl, top with a pat of butter, and a sprinkle of paprika. Serve and enjoy!
Nutrition
Meet the Author
Hi! I’m Norine, the cook, baker, and recipe creator behind Norine’s Nest. I love sharing and creating recipes that invite family, friends, and neighbors to gather around the dinner table. Sharing good food and creating memories with those we love brings me happiness. Thanks for stopping by my Nest!
